Easy Mexican Rice
A delightful and quick-to-make side dish that brings the flavors of Mexico to your kitchen, perfect with tacos or as a standalone dish.
Ingredients
Main ingredients
- 1 cup long-grain white rice Rinsed to remove excess starch
- 2 cups vegetable broth or water Using broth adds depth of flavor
- 1 tablespoon olive oil For sautéing
- 1 small onion, chopped Adds sweetness and flavor
- 2 cloves garlic, minced For aromatic flavor
- 1 teaspoon ground cumin Spice for earthy flavor
- 1 teaspoon chili powder For a mild kick
- 1 can (14.5 oz) diced tomatoes, drained Adds moisture and flavor
- to taste Salt and pepper To season
- to taste Fresh cilantro for garnish Optional, for garnish
Instructions
Preparation
- Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is softened and translucent, about 3-4 minutes.
- Stir in the rinsed rice, ground cumin, and chili powder. Cook for about a minute to release the flavors.
- Pour in 2 cups of vegetable broth or water and the drained diced tomatoes. Bring to a boil.
- Once boiling, reduce heat to low, cover tightly, and let simmer for 15-20 minutes.
- After cooking, check that the rice is cooked through and liquid absorbed. Fluff with a fork and season with salt and pepper.
- Garnish with chopped cilantro before serving.
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Notes
For added flavor, consider using chicken broth. Can customize with vegetables or proteins.